Research And Development Of Draft Beer In Barrel

Draft beer in barrel was not only a kind of beer product, but also the brewing concept update. The brewing and key technology of draft beer in barrel was summarized in the thesis from the brewing practice. The main conclusions were as follows:It was controlled that the brewing water, raw material, mashing, fermentation, filtration and package for production of draft beer in barrel. Brewing water was met with the standard of drinking water, the physical and chemical indexes, microorganism and taste were also met. Malt was paid attention to the content of total nitrogen, glucan and polyphenol, starch was paid attention to the total acidity and greenness. The mashing and fermentation temperature was decreased a little for increasing fermentable sugar content and beer soft taste. The increment of dissolved oxygen content was controlled during filtration and package.The sterilization production control was confirmed in the production processing of draft beer in barrel. Firstly, the examination plan and determinant criterion for the microorganism system should be established. Then the microorganism control could be monitored systemically. It was found in the practice that the de-oxygen water was very important for the microorganism control. The cleaning and sterilization processing should be established according the practical situation. The gas which was contacted with beer directly such as carbon dioxide, nitrogen and sterilized air should be kept sanitation. The cleaning system should be chosen according the different microorganism contamination for the fermentation tank. Hot cleaning processing was chosen as much as possible for guaranteeing the cleaning result.All kinds of sanitation systems was established. The key point of beer fermentation was pure strain. Re-contamination of microorganism was prevented in beer filtration and package. The equipment which was cleaned was avoided to be contaminated by particle in CDP system.It was very important for draft beer in barrel for dissolved oxygen content control. The key region was mashing, filtration and package. The TBA value of wort was controlled in the mashing. The increment of dissolved oxygen and additive were paid attention in filtration.